A while back I read Averie’s post about homemade peanut butter and learned how simple making peanut butter at home actually is. I told myself I would make it but for some reason or another it kept getting pushed aside. Then, a couple weeks ago, Rachel posted a homemade white chocolate espresso peanut butter recipe on Bakerita and Averie posted one for homemade chocolate peanut butter. I couldn’t wait any longer so I finally bought some peanuts and made my own peanut butter!
All you need to make your own peanut butter is some peanuts and a food processor. And it all takes less than 10 minutes. Homemade peanut butter is different than store bought, in a totally good way. It is similar to natural peanut butters, but my favorite part is that it doesn’t separate the way store bought natural peanut butter does. Trying to stir the oil into a jar of Adam’s peanut butter is a terrible chore. You always end up with dry peanut butter glob at the bottom and oil all over the outside of the jar.
Another great thing about making your own peanut butter is that you can add whatever flavors you want to it. I made some plain and some chocolate in this batch but adding cinnamon or vanilla or white chocolate sounds delicious.
As the peanuts are processed they will go through a number of stages before becoming smooth, creamy peanut butter.
Keep processing the peanut butter until it thins out and becomes smooth. Straight out of the food processor the peanut butter will be thinner due to the heat from the motor but will thicken some as it cools. Once the peanut butter reaches the desired consistency, throw in some chocolate chips and whirl them around until incorporated. There’s no need to melt the chocolate first because the peanut butter will be warm from the motor of the food processor.
Kept in an airtight container, the peanut butter will keep for several weeks in the fridge or at room temperature. When refrigerated, the chocolate peanut butter becomes solid so I keep it on the counter at room temperature. The regular peanut butter will be slightly thinner when kept at room temperature.